Start any meal with Avocado Shrimp Salad from Patricia Collins of Imbler, Oregon. Patricia made a delightful cilantro-lime dressing that lightly coats the romaine, avocado and shrimp. The tart dressing has a bit of a jalapeno kick, but feel free to cut back on the peppers, if necessary.
A half hour is all you need to mix up this colorful crowd-pleaser. Offering plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. "The recipe completes any buffet," notes Ginger Johnson of Farmington, Illinois.
Field editor Traci Wynne writes from Denver, Pennsylvania, “I adore shrimp, so to have it sneak into a pasta salad is a real treat for me. The combination of lemon-dill sauce over chilled pasta is a refreshing taste in the hot summer.”
Whenever I attend a potluck or family gathering, I'm asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread.
Cave Junction, Oregon
This summery medley of spicy shrimp, fresh asparagus and pasta is subtly splashed with lemon. It adds a touch of elegance to any outdoor gathering or luncheon. If you make it ahead, add the basil just before serving. Serve with frosty glasses of iced tea. --Laureen Pittman, Riverside, California
“I lived in Venezuela for several years, so this Caribbean-style salad is a favorite of mine,” says Rosemarie Forcum, a field editor from White Stone, Virginia. “I came across the recipe about 10 years ago and changed it to suit my taste.”
"I served this satisfying pasta salad to a group of hospital volunteers who were quick with compliments. It’s brimming with shrimp and imitation crab and accented with dill," shares Lily Julow, Lawrenceville, Georgia.